Vegetarian Quinoa Fresh Rolls
Ingredients
Marinade and Dipping Sauce
- 6 tablespoons finely sliced green onion (about 4)
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons canola oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons liquid honey
- 1 tablespoon Thai garlic chili sauce
- 12oz (one package) extra firm tofu, sliced into 48 pieces
Filling
- 2 tablespoons seasoned rice wine vinegar
- 1 tablespoon canola oil
- 2 cups cooked quinoa
- 1/4 cup thinly sliced green onion (about 3)
- 24, 6 inch rice paper sheets
- 1 red pepper (cut in ¼ inch slices lengthwise)
- 1 mango (cut in ¼ inch slices lengthwise)
- 24 fresh basil leaves
Directions
1. | For marinade: In medium bowl whisk together onions, vinegar, oil, soy sauce honey and chill sauce. Reserve ½ cup and store covered in the fridge for the dipping sauce. Pour remaining marinade into a large sealable plastic bag or shallow glass dish. Add tofu slices and marinate, covered, for at least 2 hours or overnight. |
2. | For the filling: In a medium bowl, whisk together vinegar and oil. Add cooked quinoa and green onions and toss to combine. |
3. | Fill a large dish (a large frying pan works well) with 2 inches of water. Soak rice paper in water for about 30 seconds until softened. Lay out softened rice paper on a clean dish towel and assemble one at a time immediately after it is softened. |
4. | To assemble, spoon about 1 Tbsp of the quinoa in to the centre of the rice paper. Lay two slices of red pepper, 1 slice of mango, 2 slices of tofu and 1 basil leave on top of the quinoa. Fold in both sides of the rice and roll from the bottom until sealed. |
5. | Store the assembled rolls in a dish lined and covered with moist paper towels or a tea towel. |
6. | Serve alongside dipping sauce. |